How is Laotan sauerkraut preserved?

Pickling method of "Laotan" sauerkraut;

1. Material: a jar with a lid, Chinese cabbage, cold water, salt, ginger slices, pepper, wine, crystal sugar.

Two. Method:

1. First, put Chinese cabbage, pepper and a proper amount of salt into cold water, and then boil the water;

2, put a little more salt than usual when cooking, until it feels very salty, put about 20 to 30 pieces of pepper, put as much as possible;

3. After the water is completely cooled, pour it into the tank and add one or two kaoliang spirits;

4, put more green peppers and ginger to increase the taste of the dish;

After 5.2 to 3 days, carefully observe whether there are bubbles around the green pepper. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there is a bubble, or even a bubble, the fermentation is normal. After the green pepper turns yellow completely, let it stand for 2 to 3 days.